Recipe Image

Easy Blueberry Cobbler

  • 10 m
  • 1 h
Sarah Epperson
“This blueberry cobbler is a quick summer dessert and an excellent way to showcase fresh, bursting blueberries under a pillowy crust. Everything can be mixed and headed to the oven in 10 minutes.”

Ingredients

    • Filling
    • 6 cups fresh blueberries
    • 1 cup sugar
    • 2 teaspoons lemon zest
    • 1 tablespoon lemon juice
    • 2 tablespoons cornstarch
    • ¼ teaspoon salt
    • Topping
    • 1¼ cups whole-wheat pastry flour
    • 6 tablespoons sugar
    • 1½ teaspoons baking powder
    • ¼ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • 6 tablespoons cold unsalted butter, cubed
    • 1 large egg
    • 1 teaspoon vanilla extract

Directions

  • 1 To prepare filling: Preheat oven to 375°F. Coat a 13-by-9-inch glass baking dish with cooking spray.
  • 2 Combine blueberries, 1 cup sugar, lemon zest, lemon juice, cornstarch and ¼ teaspoon salt in a medium bowl; toss until the berries are coated. Transfer to the prepared baking dish.
  • 3 To prepare topping: Whisk flour, sugar, baking powder, salt and cinnamon in a medium bowl. Using a pastry cutter (or your fingers), work butter into the flour mixture until it resembles small pebbles.
  • 4 Whisk egg and vanilla in a small bowl until smooth. Add the egg mixture to the flour mixture, and, using a fork, lightly toss until evenly distributed but not overmixed. Sprinkle over the blueberries in an even layer.
  • 5 Bake the cobbler until the topping is golden brown, about 40 minutes. Cool on a wire rack for 10 minutes. Serve warm or at room temperature.
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